I think there is a universal problem with "sugar". With the older recipes, some of the replacements are no longer available or outdated. If we were to compile a list, it might be easier to make some of these things without so much confusion.

These are my notes I have saved through the last few years, I did not save the posters' names, my bad. They are not my research, but I find them very helpful, especially in baked goods, and the combination of sweeteners makes a huge difference in taste if you can tolerate the SAs. I have had success in using less poly-d than Scott123 used, but it is only to shave a few carbs here and there.

christyjo

When you're replacing sugar in a recipe, besides choosing which sweeteners/bulking agents to use, there's 4 major steps you need to do:

Do you see how that anything that impacts bulk has to add up to the sugar quantity? That's the first thing you do. Once all the bulk adds up then you start looking at how much sweetness that bulk is providing

Once you ascertain your sweetness equivalents, then add everything up.

Potential Synergy

After you have a total bulk sweetness count, you'll want to take a look at potential synergy. Synergy is based upon the total number of sweeteners used (counting multiple SAs as only one as they don't have synergy with each other).

So, if you're only using one sweetener with PD (not recommended), then you'll want the sweetness to add up to 1 cup, since synergy won't be that much of a factor.

If you add a sweetener (2 + PD), you'll want to try half a cup of sweetness for every cup and then adjust from there.

One more (3 + PD), then go with 1/4 C. and adjust from there.

Addition of Non bulking sweeteners

Your total bulk sweetness is where you're at, your potential synergy is where you want to be. The difference is compensated for with non bulking sweeteners (liquid splenda works well)

For example, let's say the bulking agents you're using add up to 1 cup of bulk and 1/4 cup of sweetening equivalent. Let's also say you're using 2 sweeteners (liquid splenda and erythritol) + PD. Your goal is to reach 1/2 C. of sweetening equivalent to allow for that 200% boost. The erythritol, because of it's bulking qualities, has already impacted the bulk sweetening equivalent. Thus, you would add 1/4 c. equivalent of liquid splenda.

Summing everything up... when replacing sugar in a recipe you have four questions to ask yourself (in this order)

What's contributing bulk and how much does it add up to?
How much sweetness is coming from your bulking agents?
How many sweeteners are you using/What's your potential synergy?
How much AS needs to be added to bring your bulk sweetness to the potential synergy level?

Remember, everything get's converted to it's sugar equivalent, both when assessing bulk and assessing sweetness. I know the math can get a little intimidating (alright a LOT intimidating), but the payoff should result in a lot less guessing down the line. The biggest unknown in this approach is synergy. Hopefully as more people use work with AS, this phenomenon will have some firmer numbers.

This is all based on replacing a known quantity of sugar in a recipe. If you're attempting to add bulk back to a recipe that's been low carbed, it's tremendously helpful to know the quantity of sugar in the original high carb version.

A good rule of thumb is for every cup of splenda, use no more than 2 packets sweet one.

The stevia tables can be off. The pure stevia extract (powder) that I use (same as what Lauren uses) 1/32t equals Tablespoon of sweetness. Sometimes more in synergy with other sweeteners. Sweetzfree 1/4t=24drops=1cup sweetness. Dee.

Steak Fanatic, I would definitely try erythritol. It's 0 on the glycemic index, has very few calories, and works well with chocolate and in baking. It gives the least intestinal distress of any sugar alcohol.

LindaSue's site has a Splenda conversion chart too, it is helpful if you use different sucralose products. I used it all the time for Sweetzfree amounts. I do like Scott123's suggestion of using two or more sweeteners to get synergy, and the third I use most often is Sweet One, available on Netrition. I usually use a combination of erythritol, sucralose, and Sweet One. I did buy some NuNatural's stevia powder, and I think I like it too, in combination with some others. I think if you kind of figure out what you want your sweeteners to do (just sweeten, flavor or add some bulk/stickiness) you can play with them and come up with what you like. I like recipes that suggest "equivalent to xx cups of sugar or sweeteners" as it allows me to use what I have on hand.